She’s the one behind all of the meals for Indy’s Hometown Hero # 33. Meet Chef Vertima Dumas, aka Chef V, while she serves up some of Myles’ favorite dishes!
French toast filled with strawberries
What will you need:
1 loaf of challah or brioche bread
8 ounce packet. Softened cream cheese
1 cup of strawberry jam divided into 1/2 cups
2/3 cup each of strawberries, blueberries, blackberries
1/2 teaspoon fresh lemon peel
1 cup of whole milk or any type of nut milk
4 teaspoons of pure vanilla extract, divided into 2 teaspoons
2 tablespoons of brown sugar or date sugar
1 teaspoon of cinnamon
1/4 teaspoon salt
5 tablespoons of plant-based butter
1 freezer bag
1 can of your favorite non-dairy whipped cream
Fresh mint for garnish
Editable flowers for garnish
- In a small bowl, stir together the cream cheese, 1/2 cup of jam, 2 teaspoons of vanilla and lemon zest. Fold in fresh strawberries. Transfer the mixture to a freezer bag and shape into a 2 × 2 square. Place in the freezer for 30 minutes or until set.
- Cut bread into 4 ‘thick slices. Cut a slit across the top of the bread. Slide the slightly frozen cream cheese mixture into the opening of the bread on top.
- In a shallow bowl, whisk together the milk, eggs, vanilla, salt and brown sugar.
- Heat the pan over medium heat and add 1 tablespoon of butter per French toast.
- Dip each piece of French toast in batches in pudding batter. Let each side soak for about 10 seconds. Add the soaked slices of sizzling butter in the pan.
- Cook until golden brown – about 4 minutes per side.
- Garnish with fresh berries, powdered sugar, whipped cream and strawberry jam or your favorite maple syrup.
Shrimp tacos with mango salsa
1 pound large shrimp, peeled and deveined and cut into bite-sized pieces
2 small cloves of garlic, chopped
1/2 teaspoon salt
1 teaspoon of ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander-lime spice mixture
1/4 teaspoon arrowroot
4 tablespoons of olive oil, divided
1 tablespoon unsalted butter without dairy products (or use extra olive oil)
1-2 fresh limes
2 cups of grated rainbow cabbage
Corn (or wheat) tortillas
What’s next for the shrimp tacos?
- Pat both sides of the prawns dry, then carefully toss them into a large bowl with the garlic, salt, cumin, chili powder, onion powder, coriander-lime mixture, arrowroot and 3 tablespoons of olive oil. Cover it and put it in the refrigerator while you prepare the rest of the dish (at least 15 minutes and until overnight).
- In a large pan (if you don’t have enough pan to cook all the shrimp in one layer, separate this process into 2 parts, including butter + olive oil), melt butter and the remaining 1 tablespoon of olive oil.
- Add the shrimp in a single layer and sauté until they just turn pink. Depending on the size, turn the prawns in half, 2 to 4 minutes. Remove from heat and set aside. If desired, add a squeeze of fresh lime juice to the shrimp.
3 ripe mangoes, finely diced
1 medium-red bell pepper, finely diced
½ cup red onion, finely diced
¼ cup fresh coriander leaves wrapped, chopped
1 jalapeño, pitted and chopped
1 large lime, juiced (approx. ¼ cup of lime juice)
1 teaspoon rice vinegar
1 teaspoon agave or honey
Salt & pepper to taste
What’s next for the MANGO SALSA:
- In a small bowl, whisk together the agave, lime juice, rice vinegar, salt and pepper.
- Fold in the remaining ingredients, chill or serve immediately
- Remove 1/4 of a cup of the mango sauce and toss with the shredded kale to combine.
- OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and “grill” the tortillas until they are slightly charred.
- Fill the tortillas with shrimp, a generous serving of coleslaw, mango salsa, and cheese. Serve with a pinch of fresh lime juice.
Vertima Dumas believes we should make a difference in the area we are supposed to work and her passion is food – sharing food knowledge and creating unique dining experiences is truly her calling. After dropping her briefcase and picking up a whisk, she earned a degree in food science and nutrition from LeCordon Bleu. While serving in various areas of the food industry around the world, Chef V began her career as a senior chef teacher for Suf La Table.
“I strive to strengthen the culinary community. As a woman obsessed with food, fashion, and even science, I look forward to sharing my food knowledge as I develop. “
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Translation of Dumas